Thursday, May 10, 2012

Pretty Food

If you know anything about me at all, it's that I love pretty food.  Half the battle is making it look good, in my opinion.  Plus, the more colorful your food (as long as the color is natural made!) the more nutritious.

 I love plating salad for special occasions.  This was our Easter salad.  Nothing amazingly special right? Just some Spring Mix, a few cucumbers, baby carrots, bell peppers, and a halved grape tomato.

But so pretty no?

This was the salad we served at our church's Vision Luncheon a few weeks ago.  Super easy, fairly cheap, and fantastically fancy looking.

Dress up your salad!

The Lunch Lady

Tuesday, May 1, 2012

Roasted Cauliflower Medley

Here's another recipe I threw together for my last minute Easter lunch.  Roasted Cauliflower Medley.

I did a vegetable recon and located a head of cauliflower, some carrots, an onion and got to work.

Wash, peel, and chop up the cauliflower, onion, and carrots and toss into a baking dish.

I like to cut the onion in half and then slice it up very thinly.

Sprinkle the veggies generously with black pepper, sea salt, onion powder, and garlic powder.

Bake at 400 degrees (F) for 35-45 minutes till the vegetables are fork tender, carmelized, and browned a bit.

The flavors mingle so nicely when vegetables are roasted together.

Serve with scalloped potatoes and a nice crunchy salad.

Use what you have.
The Lunch Lady